Mix first four ingredients with an electric mixer on medium until smooth. Fill pie crust and top with crushed pistachios. Refrigerate at least four hours before serving.

I wasn't expecting much when I threw this together. Look how simple it is! But I was pleasantly surprised. Unlike a lot of no bake desserts, this cheesecake is dense yet fluffy and mimics the texture of a real baked cheesecake. It's wonderful. So there you have it. Another great dish from my kitchen to your table!